rice in banana leaf-lined steamer and steam for 1 hour, until rice is cooked but not mushy. when rice is cooked, transfer to a large bowl and discard banana leaf. to make the stuffing: heat a wok or large saute pan over high heat. add canola oil and swirl to coat. saute garlic and ginger until fragrant, then add mushrooms, shrimp and la chang and stir-fry briefly to allow sausage to render a bit. add scallion whites, deglaze with shaoxing and reduce completely. add edamames, red bell pepper, scallion greens and oyster sauce and stir-fry. pour mixture on top of sticky rice in large bowl. mix well and check seasoning. chill in refrigerator until cool enough to handle. when chilled, cut lotus leaf in half and place about 1 cup sticky rice stuffing in center. fold lotus leaf around stuffing and wrap like a package. place packages in prepared bamboo steamer, seam-side down and steam for 15-20 minutes, until heated through. to serve, place 1 package on each plate, slit open on top and push f